1 tbsp onion powder (as the onion flavor is taken away when soaked in the wet mixture)

3 tsp salt

Pinch of pepper

3 cups oil for frying

Whisk non-dairy milk and vinegar together to make a buttermilk mixture. Let sit while you cut your onion.

Using a mandolin, or a firm grip and a sharp knife, slice the onion into very thin almost see-through slices.

Soak the onions in the wet mixture for around 10-15 minutes in a shallow dish.

In a separate dish mix together all the dry ingredients. This will be the coating.

Heat your oil in a heavy pan. Grab a handful of onions out of the wet mixture and slightly drain off before adding it into the flour mixture. Toss around until evenly coated and give a little shake before adding to the oil.

Keep a close eye on the onions as they shouldn’t take more than 3-5 minutes to crisp. Occasionally stir to make sure the onions aren’t attached.

Once fries to your desire use tongs to take the onions out and lay them on some paper towel to drain. Repeat the process until all onion is used.

We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!

Ingredients:

1 package bittersweet chocolate chips

Coconut Oil

Peanut Butter (smooth or crunchy)

Nutritional Yeast and/or Powdered Sugar

Mini cupcake tin

Melt chocolate in a double boiler. Add coconut oil to get it a little runny.

Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.

Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.